Crispy, light, ethereal French fries from the 1980s. Even those who don't remember the days of tallow-fried French fries at a certain fast food chain still "remember" that those days existed and by golly, were those days delicious. See, beef tallow one of the hallowed cooking fats of our great-grandparents. It was healthy, abundant, and useful in all kinds of recipes. Fatworks has brought tallow back, rich with nutrients from grass-fed cattle. Now go forth and make some fries.
There's nothing the matter with your paleo-friendly cooking fats: your ghee, your coconut oil. But let's step it up a notch and go back to the beginning, when animal fats were used with gusto and no one was hefty at a young age. What did our great-grandparents cook with? Tallow. Beef tallow, the stuff that is white and solid at room temperature and reusable for days and weeks - if you treat it right.
Tallow comes from cows (cattle). (Lard, from pigs. Schmaltz, chicken.) Because of the sheer abundance of cattle in the last few hundred years, tallow was used for all kinds of things from cooking to candles and even making soap.
Cooking is where it stands out, especially when the animals are pastured and grass-fed and full of nutrients. The flavor is mild and does not make everything you cook taste like beef. That's a big worry for some folks, but it is nothing to fret over. It's like saying you're worried that everything you pour cream over is going to taste like butter. It won't, and you still love the taste. Tallow has a flavor that does remind you it came from an animal, but it's not strong nor anything but delicious. Trust me.
It's multi-purpose, hearty, and delicious. Dig in. You can even use it for frying (those French fries!) and then filter it and re-use almost indefinitely. Why is this possible with animal fats and not veggie oils? Saturation. Yes, that very thing that is supposed to be bad - saturated fat - is the very thing that makes animal fats stable and unlikely to go rancid or spoil. So re-using your fryer oil is back on the menu. This makes tallow economical in ways that fancy oils are not.
Here's everything to care about regarding the makeup and health benefits of Grass-Fed (GF) Tallow and saturated fat in general. Saving folks from eating vegetable oil and making the world a better place, this is the goal.
First, what's in Fatworks' Beef Tallow…
Saturated fatty acids:
Other fatty acids:
There are very little PUFA’s (polyunsaturated fatty acids). That in itself may be the most important reason to cook with Grass Fed Tallow. PUFA’s (poly-unsaturated fatty acids) especially Omega 6, oxidize in your body, causing all kinds of chronic systemic inflammation which leads to illness. We simply get too many PUFA in our modern day diets.
Tallow is amazing in any dish that needs a bit of fat and a bit of flavor - and what doesn't, right? Use it where you think, "oh, a bit of bacon grease here would be awesome". Can you say brussels sprouts? How about eggs? How about melted over top some steamed broccoli? I'm thinking a drizzle over mashed potatoes. Or a coating over some cubed parsnips ready to roast in the oven. Yow. Add it to stews. Use it for frying. French frying.
This is Fatworks, the Fattitude Adjusters! Their mission is to educate about the benefits of using REAL cooking oils like tallow, lard and duck fat while crafting these traditional fats the most natural way possible. For years fat has been slandered, beat up, picked on and falsely accused! But no longer, for Fatworks are the Defenders of Fat! Far from being unhealthy, new research strongly supports the idea that fat works as a vital part of a healthy and balanced lifestyle. If you are passionate about cooking with the highest quality foods and understand the importance of real fat then you already know Fatworks.
Why did Fatworks actually leap into business? Simple. No one was dedicating themselves solely to making high quality, traditional animal fat. Fatworks was born!
First, they had to build relationships with farmers. No easy task, of course. After the farmers are found, Fatworks had to figure out and hone their skills at rendering the fruit of the farmers: fat.
Once all that was done, there was a ready audience. In fact, there are thousands and thousands of people who have discovered the health and culinary benefits of cooking with grassfed tallow, pasture raised lard and pasture raised duck fat.
But ultimately Fatworks is a celebration of cooking! High-quality fats will absolutely make your food taste better. It's what gourmet chefs have known all along! And the big secret is that you don't need to be a gourmet chef to use Fatworks. Just take any of your recipes that call for butter, shortening or vegetable oil and replace those with traditional fat.
It's a term of endearment from Fatworks to their most valuable employees - those that actually craft, render, and produce the very jars of fat you are about to enjoy. They are important and appreciated.
Does a cross-fitter wear knee socks?